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Get Chicken and Asparagus Crepes Recipe from Food Network
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This recipe is by Pierre Franey and takes About 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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In this recipe, which Pierre Franey brought to The Times in 1992 in one of his 60-Minute Gourmet columns, two teaspoons of lemon zest are added to a simple sauce of lemon juice, thyme, garlic and shallots It is, at once, lively and elegant To round it out, it needs a sturdy accompaniment
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A stir fry of pork sirloin slices, zucchini, mushrooms, and sun-dried tomatoes is tossed with pasta, Parmesan cheese and fresh basil.
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Get Sabana Recipe from Food Network
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This time of your when the apples are at their very best, here where I live, I like to make this delicious cheesecake. Who doesn't like cheesecake? With its flavorful...
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Get Shortcut Noodle-Bowl Lettuce Wraps Recipe from Food Network
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This recipe came to The Times from Marti Buckley Kilpatrick, who adapted it from Dol Miles, the pastry chef at Frank Stitt’s Bottega restaurant in Birmingham, Ala Ms Kilpatrick describes the cake as an ugly frog of a confection, but promises that anyone willing to bet a kiss on its excellence would be amply rewarded
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Cream cheese pastry crusts are filled with fresh strawberries and a strawberry gelatin glaze to make cute mini tarts.
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Get Mushroom Croquettes Recipe from Food Network
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Get Peach and Blueberry Crumbles Recipe from Food Network
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This recipe is by Bryan Miller and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.